Recipe Ingredient
- 400g lamb loin, chopped into bite-sized pieces
- 1 onion, diced
- 100g carrot, cubed
- 1 stalk celery, sliced
- 1 tomato, quartered
- To make the roux:
- 2 shallots, thinly sliced
- 2 tbsp oil
- 2 tbsp plain flour
- Ground spice (A) – combined:
- 2-3cm piece ginger
- 5 cloves garlic
- 1/2 tsp fennel powder (jintan manis)
- 1/2 tsp cumin powder (jintan putih)
- 1 tbsp coriander powder
- 2 tsp ground black pepper
- Spices (B):
- 2 star anise
- 5 cloves
- 3cm piece cinnamon stick
- 2 cardamoms, lightly smashed
- 1/2 tsp mustard seeds (biji sawi)
- 1 piece (thumb-sized) galangal, smashed
- 2 stalks coriander roots (yin sairoots)
- 2 sprigs curry leaves
- 1 pandan leaf, shredded and knotted
- 31/2-4 litres water
- Seasoning:
- 1 tsp salt or to taste
- 1 tsp sugar or to taste
- 1 tbsp chicken stock granules
- Garnishing:
- Chopped spring onions and coriander leaves
Instructions
- Heat oil in a saucepan, saute onion and spice ingredients (a) and (b) until aromatic. Add lamb and stir-fry well for 1-2 minutes. Pour in wter and bring to a simmering boil. Halfway through add carrot, celery and tomato and continue to simmer until the meat is tender and soup is reduced to about half the amount.
- To make the roux, heat oil in a wok and fry shallots until golden. Dish out the shallot crisps and bring down the heat. Add in the flour and fry until a golden colour is seen. Gradually mix in two ladles of the soup and use the back of the ladle to stir until a roux is formed. Add the roux into the soup and bring to a simmering boil. Season to taste then dish out to serve with a garnishing of shallot crisps, shopped spring onions and coriander leaves.